Clean Vegetarian Recipes

You can pick up pre-chopped broccoli rice to save time or pulse broccoli florets and stems in the food processor to make your own.

You’ll love every morsel of this savory bread made with almond and coconut flours. Rolling it in Parmesan and additional za’atar before baking gives it a punch of flavor reminiscent of traditional garlic bread. It’s best served warm, so reheat leftovers in a toaster oven.

The trick to this unbelievably rich chocolate cake is coffee-soaked dates, which magnify the chocolate flavors and leave you feeling happily indulged.

When only crunchy-salty snacks will satisfy, these easy Parmesan chips are baked up in no time.

The low-carb bread holding together these gooey grilled cheeses is a grain-free combination of cauliflower rice and almond flour. This recipe comes without excess carbs – helping to keep insulin levels in check.

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.

Eggs and greens are a perfect combination of protein and veggies to energize you all day long.

Crispy, crunchy chickpeas are an addicting, energizing snack.

Start your day right with this creamy yogurt parfait that's full of healthy protein and energizing nuts and seeds.

Standard lasagna noodles made from refined white flour can be energy zappers. Here, we swap them for nutrient-dense thinly sliced sweet potatoes and top them with energy-packed ingredients such as iron-rich tofu and spinach, and nutritional yeast, which contains B vitamins.

These healthy oatmeal cookies are the perfect blend of dark chocolate with gooey tahini for a sweet, chewy, gluten-free, dairy-free and grain free treat.

Treat yourself to this smoothie version of sweet potato pie whipped together with frozen mango and topped with pecan-studded baked granola.

This breakfast take on a Greek favorite skips the heavy pastry and gives you a good dose of greens, along with heaps of feta and creamy ricotta for a satisfying start to the day. Make it ahead of time and simply warm it through in the toaster oven in the morning.

Any morning is glorious when this loaf is ready and waiting. It’s grain-free and packed with good-for-you ingredients, but the coconut butter glaze almost takes this breakfast into dessert. Remember to use coconut butter, not coconut oil, for the glaze.

The key to this mayo-free dip is hearts of palm, which lend a light creaminess when blended up with lemon and Parmesan, for a twist on a classic.

We've taken the classic combo of grilled cheese and tomato soup and reinvented it. In our version, the grilled cheese is made into croutons and served on the soup.

The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.

This super-fast smoothie bowl contains satiating protein yet tastes like decadent cherry cheesecake.

This protein-packed, gluten-free grain is the key to a balanced meal. Here are some of our favorite recipes highlighting this superfood.

Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.

Almond butter adds creaminess to this Asian-style sauce. Most spiral makers have a blade to make fettucine-shaped noodles, but you can use standard spaghetti-shaped noodles if you don’t have one.

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.

The old-school sandwich side gets an upgrade with crunchy pickles and avocado oil mayonnaise. Just be sure to read your labels to ensure your ingredients are Whole30 compliant.

Hearty roasted veggies – including purple potatoes, celery root, turnip and parsnips – are tossed with a quick herbed pesto made with parsley, basil and a lot of lemon for a fresh, zesty take on this classic side.